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Tomato Pie
Juicy tomatoes, sliced onions, and fresh basil, with a cheesy topping baked in a gluten-free oat pie crust
Prep Time
25
minutes
minutes
Cook Time
40
minutes
minutes
Total Time
1
hour
hour
5
minutes
minutes
Servings
10
Author
Meme
Ingredients
Tomato Filling:
▢
4
cups
tomatoes
2 large sliced or 2 pints cherry/grape tomatoes halved
▢
1 ½
cups
thinly sliced sweet onions
1 large
▢
1
teaspoon
worcestershire sauce
▢
½
teaspoon
salt
▢
½
teaspoon
garlic powder
▢
¼
teaspoon
cayenne pepper
▢
¼
teaspoon
pepper
▢
5
basil leaves
Oat Crust:
▢
1 ⅓
cups
oats
▢
2
tablespoon
butter
▢
4
tablespoon
cold water
▢
⅛
teaspoon
salt
▢
⅛
teaspoon
garlic powder
▢
⅛
teaspoon
cayenne pepper
For the topping:
▢
1
cup
cottage cheese
▢
⅛
teaspoon
garlic powder
▢
⅛
teaspoon
pepper
▢
6
oz
cheddar cheese
1 ½ cup, freshly shredded
Instructions
Make the filling:
Stir together all the ingredients for the tomato filling. Cover and set aside for at least one hour.
When ready to make the crust, drain the tomatoes and transfer to a paper-towel lined plate to dry completely. {Should take about 10 minutes}
Make the crust:
Meanwhile, preheat the oven to 375°F. Grease a 9-inch pie plate or springform pan. Set aside.
Put the oats in a food processor. Blend for about 15-20 seconds until it turns to a flour-like consistency.
Pulse in butter and water until it forms a crust-like dough {holds together but is slightly crumbly}.
Press dough into the prepared pan into an even layer, making sure to push a little up the edges to make a crust.
Prick the crust with a fork and bake for 12 minutes. Remove from oven and sprinkle with ¾ cup cheese.
Once the tomatoes {onions and basil} are well-drained, add them to the pie crust. Cover them with the cottage cheese & cheese mixture.
Put in the oven and bake for 25-30 minutes until cheese is bubbly. Let sit for at least 10-15 minutes before slicing into pie and serving. Enjoy!